Close
Ingredients
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 1 Tbl |
| salt: 1 tsp |
| baking soda: 1 tsp |
| granulated sugar: 2 cups |
| canned pumpkin: 2 cups |
| canola oil - for salads, woks and light frying: 1/2 cup |
| nonfat vanilla yogurt: 1/2 cup |
| eggs: 4 (whites, large) |
| mini chocolate baking chips: 1 cup |
Light Pumpkin Chocolate Chip Bread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
32 serving(s)
Tags
- In medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
- In large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites. Stir to mix well.
- Slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
- Add mini chocolate chips and stir to integrate.
- Spray two loaf pans (4 x 8 inch) with cooking spray. Pour half of batter into one pan and the rest into the other.
- Bake at 350 degrees for 1 hour. Check center with a toothpick for done-ness. Loaves may need another 10-15 minutes.
- Cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
- This bread freezes very well which is good otherwise I would eat both loaves by myself.